Get more from your roast chicken by using the leftovers in this tangy potato and avocado salad, and it will fill you up for lunch or dinner.
- 85g bag watercress
- 500g new potatoes, halved
- 220g ready-cooked roast chicken breast portion, shredded
- Juice of 1 lemon
- 2tsp wholegrain mustard
- 3tbsp olive oil
- Salt and freshly ground black pepper
- Bag of mixed salad leaves
- 1 avocado
Preheat the oven to 200°C/400°F/Gas Mark 6.
Boil the potatoes in a large saucepan of salted water for 10-15 mins until tender.
Place the chicken on a roasting tray in a pre-heated oven and heat through for 15 mins.
Meanwhile, blend the watercress with the lemon and wholegrain mustard in a food processor. Add the olive oil and season.
Toss the cooked potatoes and the salad leaves together with the dressing and place in a large serving bowl.
Slice the avocado and arrange with the chicken on top of the salad. Serve with the watercress and lemon dressing drizzled over.
To make this recipe even easier, buy a ready-cooked roast chicken breast portion from your local supermarket.